I’m not sure how much these veggie nuggets resemble chicken nuggets because these are super vegetabled out! If you want some too good to be trueVegan Fried Chicken then check out my seitan recipe. It rocked my world and was way easier to make than I would have guessed.

Who doesn’t need some crispy veggie patties to dip into vegan ranch and BBQ sauce?!

Vegan

Kid Friendly (sneaky veggie dish)

Gluten Free

Baked or Fried!

High Protein (if you use bean flour like besan or garbanzo)

Crispy Red Lentil NuggetsI love red lentils. I even made a whole Vegan Red Lentil recipe post of different things you can make with red lentils that isn’t soup (image pizza!).

Crispy Lazy Protein Chickpea NuggetsYou could mix shredded veggies into this but this recipe is for lazy people who just need to start dipping nuggets into something delicious. If you have a bag of chickpea flour and have no idea what to do with it then this is the recipe for you!

Crispy Cabbage NuggetsThese could be made with an Asian or Indian flare! But any flavor would work. I like to pick my flavors based on what dipping sauces I want. I don’t say it enough but I freaking love cooked cabbage. I always forget that because cabbage isn’t glamours but is so good. These were my absolute favorite of the three nuggets.

Shred cabbage and mix with spices and flour (I used half the flour at first)

I set my mixture in the fridge to let the salt inside the mixture breakdown the cabbage. Then I added a more flour. I used a total of 1 cup. You can possibly skip this step of letting it sit in the fridge.

Fry in oil. Or bake at 375 for 30-40 or until golden. Flip while cooking to make both sides crispy. ENJOY

If you dig through the internet every mushroom coffee drink recipe is just people pouring hot water over Four Sigmatic mushroom coffee packets. This recipe is intended to be a copycat of their drinks for a fraction of the price.

Pre-made mushroom drink packets cost about $2 a serving. This DIY method is under 40 cents a serving (not including the coffee).

On our 9 year wedding anniversary I decided to splurge on mushroom drinks. We were out of town and getting lunch at Whole Foods so my brain told me it was now or never. If I wanted to buy some high dollar mushroom drinks I better do it now ’cause YOLO and vacation and blah blah blah.

Funny thing, the mushroom tea I brought to the counter wouldn’t scan because it was supposed to be removed from their shelf so they gave it to me for free! The second box was caffeine free mushroom hot cocoa packets. Within the first sip I was instantly sold on needing to make a DIY mushroom drink video to share with the world.

By the magic of the internet I crossed paths with Naked Nutrient and they offered to sponsor this post. Shut the front door. This was seriously meant to be If you have Amazon Prime then you can order and receive your own Organic Mushroom Powder Blend (not affiliate link) within one day shipping!

A 60g bag of mushroom powder is about $20 and has 60 servings. The expensive packets I bought at Whole Foods were $15 for only 10 servings. Insert crying emoji face here. Just kidding those expensive 10 servings made my day. But this organic 60 serving mushroom blend will make my year!

Random side note: if you’ve ever bought powdered supplements like protein powder then you know the scoop that comes with it does not properly measure out the serving size. Protein powder will say a scoop weights so many grams but it NEVER scoops accurately. My mushroom powder came with a scoop and it actually measures out 1g as the serving size suggests. Round of applause please!

Vegan Mushroom CoffeeYes this is easy. You’re welcome. Actually, the expensive packets are cool because I think they have freeze dried coffee or instant coffee in them. You can absolutely make homemade mushroom coffee packets with instant coffee! For every serving of coffee add 1/4 ts (1g) mushroom powder to it.

Vegan Mushroom Hot ChocolateDude hot chocolate is getting me through this winter. Never in my life has that been a thing til now so I’m beyond pumped to have Mushroom Hot Chocolate become the cornerstone of my calories So pump!

PS: I make a pint of hot chocolate at a time. 16 oz is my “cup” size. Feel free to cut the cocoa, sweetener and almond milk in half.

Making homemade nut milk and nut milk coffee creamer is super easy. All you need is your favorite nut or seed and water. Or coconut cream (canned or fresh) or even coconut flakes. Vegan, whole food, paleo, keto and whole30 friendly!

For decadent flavors there’s lots of options. Fresh vanilla bean or flavor extract. I love almond extract! Peppermint extract is great too. Plus you can add cocoa powder or cinnamon powder. And a pinch of salt!

For sweetness you can blend a couple dates, sweet syrups, sugar or sugar free powders ( I love powdered swerve) or even some drops of stevia.

Water to liquidratio is totally up to you. The less water you use the thicker the cream will be. The more water you use the closer it will be to nut milk. Most common ratio is: 1/2 cup nuts (measure then soak overnight) & blend with 1.5 cups of water. Again, feel free to play around with this ratio.

Filtering the pulp is highly recommend. Hemp seeds are the only nuts/seeds that you don’t need to filter. A fine mess strainer (got mine off amazon) works really well for a lot of these. But the super thick ones (lots of nuts, little water) really requires a nut milk bag. I suggest having one of each. A strainer is less drama than a nut milk bag but I failed to extract any liquid from the hazelnut creamer using a strainer. But the nut bag worked perfectly.

Lazy options for those are like “F- soaking, straining and lifting a builder”. Straight coconut cream from a can is my ABSOLUTE favor option. Plain ole coconut cream (not including the coconut water part of the can) is flawless. I’ve also heard of folks using nut butter. Why the hell not?!

Shelve life for homemade nut milk/coconut cream is 3-6 days in the fridge. I’ve heard it can be even shorter when you blend the batch with sweetener. All I’m saying is there are no preservatives so make batches that will get used within a few days.

Secret ingredients that will make your coffee creamer & nut milk closer to store bought. If you add even a pinch of thickener (think xanthan gum) that will give an even fuller mouth feel. Xanthan gum isn’t an emulsifier but it can bring together the fat & water elements to these recipes. Using a little emulsifier in your recipe isn’t a bad idea but it’s also not necessary.

My favorite of these 6 is the coconut cashew cream. And the cashew part was optional. I actually thought most of these tasted identical. I would fail a blind taste test. Coconut cream brings the fullest experience. The hazelnut milk definitely was distinct. Nutella vibes minus the sweet cocoa-ness. The hemp milk was the only one that was a bit earthy. Sweetened hemp milk is pure heaven. I think the hemp milk was the only one I would need to sweeten in order to actually drink.

*I haven’t tried frothing these. If you try to froth these let me know your results.**I got these plastic bottles for free from whole foods. I asked the juice guy if I could buy some but he said it wasn’t possible to ring them up. And that he could only give me 4 empty bottles

Vegan Flax Wraps – 3g net CarbsMy didn’t come out perfectly but dang these are good! Spread some almond cream cheese on these and you will be shocked. I accidentally used the wrong water to flax ratio. There for my flax tortillas didn’t come out flawless. The recipe makes 4 and only the 4th one came out. I’m guessing this has to do with the fact that I used too much water by accident. I have the original recipe below. Proper measurements are listed. I wonder if my 4th try worked out was because the mixture had longer to gel up.

Vegan Keto Oatmeal – Grain Free – 11g net CarbsThe carb count includes all the toppings so feel free to limit the extra goodies if you’d like this to be even lower carb. This recipe I also thought would be bland or maybe even not good. Dude this was SOOOO good. So filling and comforting. This is the vegan keto breakfast of your dreams!

2 Ingredient Flax Meal Crackers – 11g carbsI actually love flax crackers. I’ve made flax crackers more with seeds. This might have been my first time making the crackers with flax meal. All you need is 2 part flax meal and 1 part water. Any salt and spices are up to you! Wow this are high in protein!

Mix water and flax meal into a paste (add spices & salt now or on top)

Roll as thin as you can between 2 sheets of parchment paper

Score lines in the dough

Bake 280 degrees (or as close to this low temperature as you can) for 2 hours and flip half way through. Bake longer or shorter depending on how thick your crackers are. These are done once crispy. ENJOY

Random, impulsive & true! I keep correcting myself from merging the two words into Modish when typing. I’ll keep an eye on the blog but it appears to be redirecting all my old links perfectly.

While the new name isn’t named after my friend I can’t help but think of her adorable daughter who is named Modest every time it sinks it that I changed my blog & YouTube name.

Wishing everyone the best for the new year!

]]>https://modestdish.com/2019/01/02/anarchist-kitchen-rich-bitch-cooking-is-now-modest-dish/feed/11155114 Ways To Cook Potatoes (Vegan/Gluten Free)https://modestdish.com/2018/12/29/4-ways-to-cook-potatoes-vegan-gluten-free/
https://modestdish.com/2018/12/29/4-ways-to-cook-potatoes-vegan-gluten-free/#commentsSat, 29 Dec 2018 23:55:08 +0000https://richbitchcooking.com/?p=15472Potatoes are the most brilliant of foods and I’ll tell you why. I could most definitely eat a lb of potatoes in one sitting. Potatoes are approximately $1 a pound. Aldi sells 10 lb bags for $3.50! (35 cents per lb) All this is to say that the one food most of us can never get tired of creates a feast for under a dollar. There’s endless ways to prepare potatoes.

I have an older blog post showing 10 Ways To Cook Potatoes. Today I’m bringing you 5 new ways. I could truly eat homemade fries every single day so having this collection of potato recipes is more for my ego. If I’m feeling self conscious and start thinking defensive things like, “No, I’m not completely predictable” than I might change up what I’m eating. 15 ways to change up what I’m eating. Same food but somehow different.

Oh wait, these recipes are in case you want to serve a vegetable side dish and don’t want fries as your main course. Where’s that emoji with the sunglasses when you need him? hahahha

Side note on oven temperature & flipping halfway through. I am 35 years old and my entire life I’ve rarely flipped food halfway through roasting. And I live to tell about it. What I’m getting at is this. We moved and this new oven is unlike any oven I’ve had before. I can’t blast the heat or things will burn. I have to flip things if I want all sides to get golden. I’ve come to the light, everyone’s oven is actually different. If these recipes were cooked in every oven I’ve used before than I would have baked at 400 or even 420 degrees. I likely wouldn’t half flipped things halfway through but those days are over. Now my top temperature is 375 and I flip.

Vegan Crinkle Cottage FriesYES! Temp depends. The higher the better without burning your potatoes. I dipped these in guacamole. Dude these could be used for potato nachos like instead of tortilla chips. Use this Vegan Nacho Cheese Sauce. You will not regret! This is the ultimate scoop for some type of dip.

Vegan Crispy Ranch PotatoesAMAZING! And homemade vegan ranch is the best! I should have bought smaller potatoes for this dish but the medium sized ones were all we had. I would eat this every damn day! DUDE! Bring this to every potluck and dinner party you have. I need to make this weekly. I wish my brain would take note I’m such a creature of habit but I’ll try not to forget.

Vegan Baked Potato Puffs – Gluten FreeThis was supposed to be tater tots but following recipes rarely works out for me. So here we are. I boiled two but ended up only shredding one so the recipe is for 1 large potato. You can fry these in a skillet but I didn’t want to clean a pan or use up my oil.

]]>https://modestdish.com/2018/12/29/4-ways-to-cook-potatoes-vegan-gluten-free/feed/4154723 Vegan Butternut Squash Recipeshttps://modestdish.com/2018/12/24/3-vegan-butternut-squash-recipes/
https://modestdish.com/2018/12/24/3-vegan-butternut-squash-recipes/#commentsMon, 24 Dec 2018 00:15:32 +0000https://richbitchcooking.com/?p=15464Butternut squash I LOVE YOU! Butternut squash is speaking right to my High Volume Low Calorie heart! The soup recipe is whole30 friendly. If you use gluten free pasta then all of these recipe are gluten free. Butternut squash is also amazing because it’s a mountain of food for so cheap. Less than $1 for a pound a food! I made these three recipes from 1 squash!! I need more asap.

Vegan Butternut Squash Fritters – Gluten FreeSo good! And I air fried the leftovers the next day. Dude both Mark and I thought they tasted like potatoes. That must have been the bean flour I used. I have besan flour from the Indian store that was just taken up space. Good choice and high in protein. You can use whatever flour you have. The main thing is the more flour you use the crispier the fitters will come out. I cooked mine in a skillet. Feel free to bake. My guess is 375 degrees in the oven for 15 minutes each side? Try that but keep an eye on them. The photo doesn’t disclose that I ate these with ketchup.

Vegan Butternut Mac & CheeseDude add hot sauce to this. It’s EPICCCCCCCCCCCCCCC! So freakin good. I’m not sure if this is better than the epic Vegan Potato + Carrot Chz sauce recipe on the blog that everyone loves. To be fair this wasn’t supposed to be a mac & chz recipe but it’s really on that level. I need more PLEASE!

Add everything to the blender. Add more or less coconut milk to get desired thickness.

Mix sauce with cooked pasta and hot sauce. ENJOY

Vegan Roasted Butternut Squash Soup – Gluten FreeYESSSSSSSS. Dude how have I not fallen in love with butternut squash sooner? It’s like a cross between a potato and a carrot. Crazy, I know. Don’t quote me. I used garlic and ginger paste I bought from the Indian store but feel free to just use fresh.

Ever wanted to make your own whole food crackers? These are easy to make and so much cheaper than store bought crackers. These are dairy free, egg free & gluten free. The flax crackers might be okay if you’re doing whole30 since they’re whole food based.

All variables to consider when making crackers. These factors will change crispiness and cook time.

thick or thin

low temp or high temp

dryer or wetter dough

cooked grains or beans vs ground flours

cook time

*rolling thin between 2 pieces of parchment is easier than trying to spread thin using a knife or spatula

Vegan Chickpea Crackers – Everything But The Bagel FlavorChickpea chips? Or garbanzo crackers? Whatever these are they are the closest to store bought out of the 4. These are so easy to make. You could likely use any bean flour for this recipe.

Vegan Veggie Flax Crackers – 4 IngredientsMaybe 10 years ago I made dozens of these crackers. I wouldn’t be shocked if I’ve made over 50 batches of flax crackers but I always used a dehydrator. Because I don’t have dehydrator I just used the oven this time.

The first batch I burned completely. I ate them because I love them so much and it’s been so long since I’ve last made them. I just couldn’t stop after one bite. I was hoping I could just bake them at 350 but it didn’t work. My oven does run hot so feel free to play around with this. My second batch came out perfectly at 250 degrees but it took 4 freaking hours! I find these the most flavorful crackers on the face of the planet. I couldn’t love a cracker more. I might have to make another batch asap!

Vegan Brown Rice Crackers – Copycat Mary’s CrackersAfter burning my first batch of flax crackers I was a bit nervous to spread these crackers too thin in fear of them burning. But these cooked up perfectly and the crackers that were on the thinner side were much better! This makes a ton of cracker batter. Next time I’ll spread these much thinner. I love a nice crispy cracker. So much cheaper than buying a tiny little box of these crackers but the store bought are clearly flawless (no learning curve) and don’t require cleaning out a sticky overflowing food processor. I’m so impressed with how easily these came together!

Grind cooked brown rice in food processor. Add water 1 TB at a time. This will be super sticky.

Add cooked quinoa & soy sauce to the brown rice and processor. Either add more salt now or sprinkle the salt on top before baking.

Pour sticky rice & quinoa dough into a bowl and mix with chia, flax and chia

Grease 2 parchment papers with oil and sandwich dough in the middle. Roll dough thin between the parchment paper. This makes 3 or more trays depending on how how large your baking sheet is and how thin the dough is rolled.

Cut into desired shapes then bake at 350 for 20-15 minutes. Flip half way through. If your crackers are thick then they’ll take longer. Bake til dry and crispy! ENJOY

Vegan Pizza Red Lentil CrackersI made these before. They don’t come out crispy but maybe less water would make them crunchier. I’m not sure. I love the nutty flavor of these red lentil crackers. They’re high in protein and iron which is legit. I need more iron in my life but I don’t always want lentil soup. A good use of lentils is to grind them into a flour and turn them into crackers instead of soup. Or make a vegan lentil pizza crust!

Grind dry red lentils into a flour. I used my blender. Took less than 1 minute.

Mix everything else in a bowl

Spread on parchment paper

Bake at 350 for 15 minutes then flip. Bake for 10 more minutes. If crackers are dry then they’re done. If not, keep baking. This batch took an additional 10 minutes in the over. ENJOY

]]>https://modestdish.com/2018/12/18/4-vegan-gluten-free-cracker-recipes/feed/5154313 Vegan Keto Recipeshttps://modestdish.com/2018/12/09/3-vegan-keto-recipes/
https://modestdish.com/2018/12/09/3-vegan-keto-recipes/#commentsSun, 09 Dec 2018 20:12:53 +0000https://richbitchcooking.com/?p=15433I’ve made a handful of low carb/keto vegan recipe posts. I’ve read somewhere that if you’re doing vegan keto your carbs are just going to be higher than someone doing traditional keto. I don’t make the rules (or even follow them) but if you see something in my low carb posts that inspire you feel free to tweak them to get them as low carb as you need More vegan keto recipes to come!

Even if you don’t have a low carb life style I still highly recommend these recipes to anyone looking for more whole food recipes. I bet these would even work for whole 30.

Vegan Cheese Lasagna – Keto/Low CarbDude this was so good I can’t even tell you. This is something I could eat every damn day. This was so fresh & light and the flavors were out of this world. I did use store bought almond cream cheese but you could easily make your own. I used a small little casserole dish that I could honestly eat all by myself in one sitting. The nutritional count is for 1/3rd of the recipes. The portion is small so I’d suggest pairing this with a massive salad. You will not regret this! You might want to double or triple the recipe to make enough to share.

Vegan Cream Cheese Sushi – Keto/Low CarbThese are not only super good but they’re wicked easy to make. You do need to cut these into bit size pieces. If you don’t you will make a mess trying to nibble a bite off of a bigger sized roll. These aren’t massive rolls so you may want to pair these with something more voluminous. I imagine I’ll be making more keto roll recipes in the future. Dude, so good!

Spread a couple ounces of almond cheese on nori sheet leaving a boarder empty at the top to seal with

Add veggies inside

Roll tight but stop before you get to the boarder. Dab your finger in water and wet the nori sheet board with water. Once wet finish rolling the nori.

Cut into bite sized pieces. ENJOY

Vegan Mini Street Tacos – Keto/Low CarbThe internet told me I could make soft taco shells from celery root. The celery root I found at the store looked average size to me but I can assure you that you’d like a mammoth root. My average root made mini tacos. Celery root doesn’t have a strong taste once cooked in case you’re wondering. Grilled celery root looks just like a grilled tortilla. I’ll link below to the recipe that inspired this. Dude, her’s came out looking pinterest worthy so don’t let my tiny tacos give you the wrong impression.

Slice mushrooms and mix with spices and salt. Saute with oil. After a few minutes add water to allow the mushrooms to soften. I added small amounts of water a couple times over the cooking time. They’re done once soft.

Peel and slice celery root. Feel free to experiment with different thickness. Grill in pan or on george foreman grill until the root softens. Mine got grill marks (fancy).

]]>https://modestdish.com/2018/12/09/3-vegan-keto-recipes/feed/6154339 Vegan-ized Snoop Dogg Recipes From Crook to Cook Cookbookhttps://modestdish.com/2018/12/02/9-vegan-snoop-dogg-recipes/
https://modestdish.com/2018/12/02/9-vegan-snoop-dogg-recipes/#commentsSun, 02 Dec 2018 23:26:23 +0000https://richbitchcooking.com/?p=15384I woke up and saw Snoop Dogg’s cookbook online. I got my ass up and made it my life’s mission to buy his cookbook and share the recipes with you. I veganized the recipe so shouts out to me. Obviously the actual cookbook isn’t vegan.

I was so pumped to get this cookbook that I walked to the closest Barnes and Noble then walked to the train station then hiked my ass home. Dude the adventure to get this book was 19,213 steps (8.7 mile). I could have biked it in a fraction of the time or taken public transportation but I needed the adventure to be apart of the process.

Below all of the videos are music only. I will be posting a video of these recipes with me talking about my love of Snoop Dogg in a few days in case you enjoy my chit chat.

Below are 9 recipes: 3 breakfast, 3 dinner, 3 desserts

BREAKFAST

“Tha Smoovie” – Vegan Green Smoothie
I bought coconut water from aldi with pineapple juice in it. Dude that shit is legit.

“Billionaire’s Bacon” – Sweet, Spicy Smokey Mushroom Bacon
I’ve made two other batches of mushroom bacon here on the blog. This was THE best version I’ve made. In the past I tried to cut the mushroom thinner to make it crispy. I figured out 2 things.

1) If you cut these thicker they’re surprisingly better (though not crispy). 2) Don’t over sugar these bitches or they will taste like candied mushrooms (not good). A little sweetness is amazing.

Cut mushrooms into slices. I cut off the gills on the underpart for visual purposes only. Don’t cut too thin or they’ll dry out.

Coat a plate with oil. Sprinkle salt, paprika over the oil. Put a few drops of liquid smoke in the oil (a little goes a long way). Mix well.

Lay mushroom slices over the oil mixture. Flip mushrooms and try to coat all sides.

Sprinkle a little brown sugar over the mushroom and rub the sugar into both sides of the mushroom slices

Dust a little red chili flakes over the top

Bake mushrooms at 375 for 30-40 minutes flipping halfway through

Once mushroom bacon is cooked dab oil over the mushrooms to prevent them from drying out. ENJOY

“Stack’d Up Flap Jacks” – Vegan Fluffy Pancakes
Dude these are some of the best pancakes I’ve had. After making these pancakes I realized that all of other pancake recipes on my blog are way too sweet. These are perfect! This makes 2 huge stacks of pancakes.

*HOW I COOK PANCAKES: I’m not an expert at cooking pancakes. I pour the batter and watch the bubbles come through. When the bubbles stop popping and refilling with batter (the bubbles pop and stay open) then I’ll flip my pancake and cook the other side. If the bubbles keep refilling with batter than the pancake is still too raw to flip. Let me know if you have a better pancake technique.

“The Soft Touch Taco” – Vegan Soft Shell Tacos
Why haven’t I make this before?! Seriously the best thing ever. I ate these with some homemade spicy tomatillo salsa. I could eat these everyday for the rest of my life!!!!!! More soft taco recipes to come

I chopped 1 vegan sausage into 3 parts and put in food processor. I pulsed until it looked like veggie crumbles.

Saute onions, garlic and sausage crumbles in oil. Mix in cumin and chili powder. Cook until onions are soft. Add addition oil or a dash of water if mixture starts to dry up in the skillet.

I toasted my corn tortillas on low directly over the stove top flame

Top tortillas with a little of everything. ENJOY

“Dirty South Gumbo” – Vegan Sausage Gumbo
I’m pretty sure this was first time I’ve eaten gumbo. HOLY SHIT. This was soooooooo freaking flavorful. I need to make this again. I was on the fence about making this because the roux takes fricking 30+ minutes of constant stirring. Like what the actual hell?! THEN hour of letting the gumbo simmer. Soooo worth the time. I watched the 6ix9ine breakfast club interview while cooking this dish. I can not stress how good this was. YOU NEED THIS!

“Orange Chicken with White Rice” – Vegan Orange Cauliflower with Rice
AH! I forgot to add the sriracha when I made this! I knew it was missing something. And I just bought a new bottle of the stuff just for this recipe. YOLO.

Make batter. Mix flour and water. If batter is too wet add extra flour, if too dry add extra water. You can season batter with any salt and spices you’d like.

Mix cauliflower with batter. One by one put battered cauliflower on a baking sheet and bake til batter is 100% dry. I did 375 degrees for 35-45 minutes. Flip cauliflower bites half way through. Bake longer if batter isn’t fully cooked.

Make sauce. Mix everything in a skillet. Dissolve corn starch in a little bit of water before adding it to the mixture. Bring sauce to a boil then simmer for a 1-2 minute.

Mix cauliflower with sauce and serve with rice. ENJOY

DESSERTS

“Rolls Royce Peanut Butter Chocolate Chip Cookies” – Vegan PB Chocolate Chips Cookies
This recipe makes like 4 trays of cookies. And these cookies are unstoppable. These are some of the best cookies I’ve made. I’d recommend using unsalted vegan butter but I just used the salted one I had. These are sweet and salty cookies. Again, sooo good!

“Hustle Hard Chocolate Cheesecake” – Vegan No-Bake Chocolate Cheesecake
I’m not sure if I’ve had chocolate cheesecake before. This stuff was like creamy ganache! This was so rich and silky smooth and very easy to throw together.

Pour filling on top of crust and chill overnight in fridge (or until solid). ENJOY

“Bow Wow Brownies” – Vegan Double Chocolate Brownies
These are so rich and dark. I wanted to mention a mistake I made. I wasn’t supposed to melt all 450g of chocolate for the batter. I was supposed to reserve 180g of it to sprinkle on top. I’m just going to write the recipe below for what I did. I’m the worst brownie maker ever! I always overcook mine because I’m not sure what the hell I’m doing.

Put vegan butter, vegan milk and sugar in a pot. Bring to a boil then let simmer for a minute to dissolve the sugar. Remove from heat and add chocolate chips & vanilla. Mix til everything is melted together.

Add vegan eggs to chocolate and mix. Add flour and mix.

Pour brownie batter into a pan. Top with chocolate chips.

Bake 325 for 30 minutes. I ended up cooking them an additional 15 minutes because the center was still batter. Not sure if that was correct or not.